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As an easy brunch or light dinner, tortilla española can't be beat. Once you've got the technique down (the hardest part is flipping), it comes together in about half an hour. It tastes awesome when it's fresh and hot, the center just barely set, dipped into a swipe of garlicky allioli. Even better, you can count it among dishes like pizza and muffulettas as a food that arguably gets better as it cools. If I'm planning a brunch party, I'll make the tortilla first, then let it sit on the counter as I finish my other dishes so that it's at room temperature by the time it's served. Cut into squares, it's ideal party food.

At first glance, broccoli and potatoes don't seem to have much in common, but when it comes to making a tortlla, they've got it where it counts, namely texture.

See, the real pleasure of a tortilla lies in its soft, giving, tender texture that comes from slowly cooking down potatoes that gradually give up their moisture to be replaced by the olive oil they're simmering away in. Broccoli achieves much of this same creaminess in just about the same time-frame, making it an ideal candidate for substitution.

The cooking method is nearly identical, with the one great advantage that broccoli is easier to prep than potatoes, which need to be peeled and thinly sliced. I also like to sear my broccoli a bit at the start to give them a quick nutty char before turning down the heat to slow cook them.

Once you've got your broccoli and onions (an essential tortilla ingredient) tenderized and your chorizo (totally unnecessary but totally delicious) rendered, you've got to work quickly. I dump the hot ingredients out of the skillet directly into my beaten eggs so that the residual heat on the vegetables will start to set the eggs. This is an important step, as it allows the tortilla to cook more evenly when you slide the eggs back into the pan. Let everything cool too much, and it becomes difficult to get the eggs to set hard enough to flip the tortilla before the bottom begins to burn.

If you're scared of flipping, don't be. Flips can sense fear. If, however, you're very scared of flipping, you can finish off the dish like a frittata under the broiler, though you won't get the same dense, creamy texture. The practice is worth it if it means you can slip this valuable brunch weapon under your belt for future use.

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About the Author

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released on September 21st, 2015 by W. W. Norton.

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